Pot-roasted vegetables

Prep: 15 mins Cook: 2 hrs


Serves 6
Slow-cooked, pot-roasted vegetables develop a sweet flavour and soft texture, lovely with braised beef

Nutrition and extra info

  • Vegetarian


  • kcal131
  • fat7g
  • saturates4g
  • carbs15g
  • sugars10g
  • fibre6g
  • protein3g
  • salt0.17g
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  • 3 tbsp unsalted butter
  • ½ small celeriac, cut into 2cm dice



    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 300g squash, cut into 2cm wedges
  • 150g baby turnip, halved, or 1-2 small turnips, cut into small wedges



    Turnips are creamy-white with a lovely purple, red or greenish upper part where the taproot has…

  • 150g butternut squash, deseeded and cut into 2cm dice
  • 3 carrots, cut into 2cm dice



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 parsnip, quartered, cores removed, cut into 2cm dice



    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…


  1. Heat oven to 150C/130C fan/gas 2. Melt the butter in a large heavy-based frying pan. Add all the vegetables (or do this in 2 batches if necessary rather than overcrowd the pan) and a little sea salt and freshly ground black pepper, then sweat them on a medium heat for 5 mins.

  2. Transfer the veg to a large roasting tin, pour in 150ml water, cover with foil, then roast for about 2 hrs or until meltingly tender but still holding their shape. Taste and correct the seasoning.

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Comments, questions and tips

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Comments (2)

kippersooty's picture


diane7liverpool's picture

Wasn't expecting it to be so tasty

Questions (2)

Slow Cook's picture

If I was cooking half the quantities suggested in the recipe, how much would I need to reduce the cooking time by ?

Thank you.

goodfoodteam's picture

The vegetables will probably take about the same amount of time to cook, perhaps check them after 1.5 hours to see and then cook for the remaning time if you need to, thanks.

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